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This recipe makes one full #12 Dutch Oven.
You need a 1-gallon container for mixing; try a trash bag inside a large fire bucket.
3 lb ground beef
30 manicotti noodles, uncooked
1/2 loaf of bread broken into pieces
1/2 cup parmesan cheese
1 t. garlic powder
Ragu spaghetti sauce
Use fresh / stale bread rather than bread crumbs because you have to stuff the mix into raw uncooked manicotti shells which are rather brittle. Mix raw meat, 1/2 cup parmesan cheese, 1 t. garlic powder (not garlic salt) by hand until combined. Maybe 1/2 cup water to thin this load. Stuff into the shells; lay shells into DO. Pour in 1 cup water. Cover the load lightly with good brand of spaghetti sauce - I used Ragu. Place remainder of meat mixture (if any) on top, add 1/2 cup of water to remaining spaghetti sauce, rinse out the jar, pour contents on top. Cover with 1/4" coating of parmesan. Cover, bake 1:15 18-20 charcoal on top, 10 on bottom. Rotate pot 1/3 turn every 30 minutes; rotate the lid another 1/3 turn at the same time. Test noodles; should be tender when using a fork; when noodles are done, eat. May require another 15-30 minutes to finish cooking the noodles. Check heat; add perhaps 4-5 top, perhaps 2-3 bottom after 1 hour. This one is labor-intensive. Allow perhaps 1/2 hour, two people for noodle stuffing.